Jacket Potatoes served with Prawn and Avocado Salad

Jacket Potatoes served with Prawn and Avocado Salad
Prep in Prep in:
15 mins
Cook in Cook in:
30 mins
Serves Serves:
4
Per Serving %RI

Method

  1. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. 
  2. Prick the potatoes several times with a fork and microwave on HIGH (900W) for 8-10 minutes, drizzle with the oil, then finish directly on a rack in the oven for 20 minutes until cooked through and the skins are crispy.
  3. Meanwhile, to prepare the salad, put the salad leaves, spring onions, red pepper, avocado and prawns into a large bowl. Season.
  4. In a small bowl or clean jam jar whisk together the oil, lemon zest and juice, mustard (if used) and half the parsley. Pour over the salad and toss gently.
  5. Cut a cross on top of each cooked potato, squeeze the sides, season, garnish with the remaining parsley and serve with the salad.

Ingredients

4 medium/large fluffy potatoes, e.g. Maris Piper or King Edward

1 tablespoon oil

For the Prawn and Avocado Salad:

½ x 80g bag watercress or rocket leaves

2 spring onions, finely chopped

½ red pepper, deseeded and finely diced

1 medium avocado, peeled and roughly chopped,

100g cooked, peeled tiger prawns

For the dressing:

2 tablespoons olive or rapeseed oil

Zest and juice of 1 lemon

½ teaspoon Dijon mustard (optional)

2 tablespoons freshly chopped parsley

4 medium/large fluffy potatoes, e.g. Maris Piper or King Edward 1 tablespoon oil For the Prawn and Avocado Salad: ½ x 80g bag watercress or rocket leaves 2 spring onions, finely chopped ½ red pepper, deseeded and finely diced 1 medium avocado, peeled and roughly chopped, 100g cooked, peeled tiger prawns For the dressing: 2 tablespoons olive or rapeseed oil Zest and juice of 1 lemon ½ teaspoon Dijon mustard (optional) 2 tablespoons freshly chopped parsley

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